Meatless Monday: Creamy Creole-Spiced Pasta

Creamy Creole-Spiced 

When we clear the table at the end of a meal, one thing is always the same: My plate is always cleaner than the husband's plate. It's a habit I've had for years. I think I get it from watching my step-father wipe heels of Arthur Avenue bread around his plate, wiping up gravy or balsamic vinaigrette, at the end of a good meal. The husband? He never does this - ever. (I'm really starting to question what kind of Italians raised him.) So when I saw him using a slice of bread to clean his plate tonight, I knew he liked dinner.

I had told the husband I planned to make something like a baked mac and cheese; he said it sounded like a good idea. And when I got his text at 4:45pm telling me that Meatless Monday was killing him and he was starving (dramatic, I know), I knew dinner better be good or I'd never hear the end of it. 


But I was willing to live with good, and when I decided not to really make a mac and cheese, I didn't worry. I just wanted to make a good meal - that had a lot fewer calories than your traditional mac and cheese. So when the husband finished his meal by wiping his bread all around his bowl, I knew dinner was better than good. I apologized for not making mac and cheese, but the husband said he really liked dinner and that it was more like an Alfredo pasta. He didn't even reach for the spices or extra cheese that I put on the table for him. And that pretty much proved to me that he doesn't think Meatless Monday is so bad after all.

Creamy Creole-Spiced Pasta (and Veggies)

Creamy Creole-Spiced Pasta (and Veggies)

4 ounces whole wheat pasta
1 teaspoon olive oil
cooking spray
1/4 cup red onion, chopped
1/2 cup green pepper, chopped
1/2 tablespoon creole seasoning
1/2 tablespoon whole wheat flour
1/4 cup 1% low-fat milk
1 tablespoon reduced-fat cream cheese (neufchatel cheese)

Cook the pasta - we had penne - in a large saucepan.

In a smaller saucepan, heat the olive oil (with a little cooking spray, if necessary). Cook the onion and green pepper for about 5 minutes or until the veggies begin to soften.

Stir in the seasoning, four and coat the veggies. Quickly stir in the milk and cream cheese until well blended. 

Drain the pasta and stir in the sauce. You can serve the pasta or put it in a casserole and bake at 350 degrees F for about 10 minutes to help thicken the sauce a little - and cook the veggies a bit more. If your husband is anything like mine, he'll appreciate the overcooked vegetables.

Makes 2 Servings

Approximately per Serving (as calculated by Food.com):

270 calories, 4.6 g fat, 50 g carbs, 5 g fiber, 10.7 g protein